WHITE CHOCOLATE TERRINE WITH SUMMER FRUIT COULIS

Preparation Method :

• Melt the chocolate by placing it in a bowl over a pan of hot water and stirring occasionally until it has melted Allow to cool.
• Dissolve the gelatine with ¼ cup of water place in a bowl in the microwave on full power for 20 - 30 seconds. Allow to cool.
• Combine the yoghurt and vanilla extract in a large bowl and fold in the melted chocolate.
• Pour in the melted gelatine in a steady stream, while stirring, finally, fold in the whipped cream and mix thoroughly.
• Spoon into a 1 kg greased loaf tin and lined with cling film. Chill for 2-3 hours or until set and firm.
• Heat the summer fruits and sugar over a gentle heat until the sugar has dissolved and then pass the mixture through a nylon sieve into a bowl.
• Stir in the kirsch and then taste to ensure it is to the required sweetness.
• Invert the terrine on to a oval shape serving platter, decorate with the mint leaves and pour the coulis into a jug.